Methods/steps

In a blender or food processor, combine the rehydrated chipotles and 2 teaspoons of the rehydrating water and puree. Alternately, if using chipotles in adobo, puree the chipotles with 2 teaspoons of the sauce.

In a bowl, combine the pureed chipotles with the mayonnaise, sour cream, and cilantro flakes and mix well.

Additional Tips

Use this interesting variation on mayonnaise whenever the bland kind is called for. Also use this as a topping for cold, cooked shrimp and hard-boiled eggs or as a dip for raw vegetables.

Reviews

Featured Rapid Recipe

Indonesia grows goats rather than sheep, yet "mutton' was the meat of choice in the wet market of Little India in Singapore, so I can only assume that this delicious, curry-like soup can be made from either lamb or goat meat. The recipe is courtesy of Mrs. Devagi Shanmugam of the Thomson Cooking Studio. Find more recipes and read about Dave DeWitt's Singapore trip in the article Singapore Fling By Dave De Witt